SHEET PAN CRISPY TERIYAKI TOFU AND BROCCOLI #vegetarian #vegan

Sheet Pan Crispy Teriyaki Tofu and Broccoli is certain to change any negative feelings about tofu you once had! Fresh, tasty and not in any way shape or form spongy. The ideal veggie lover and without gluten supper to attempt when you're longing for takeout!

Tofu?! Better believe it, tofu. I furtively love the stuff, however just if it's readied well. You won't get me simply removing a cut straight from the bundle. My prerequisites for solid and steady tofu are, fresh and all around prepared, else you should take a chomp of a wipe. I made this Sheet Pan Crispy Teriyaki Tofu and Broccoli a week ago and I couldn't be progressively satisfied with how it turned out!

The simple natively constructed teriyaki sauce goes on after the broccoli and tofu have prepared to keep them from getting soaked and to keep the sauce from consuming. This is a simple supper to make, however it takes a little planning time, the majority of which is distant. The way to making tofu firm is to dry it out. I did this by cutting the tofu into 3D shapes, putting them on a towel lined plate, covering them with the towel and fixing it with my heaviest cast iron skillet. I let the heaviness of the skillet press out the abundance fluid for 30 minutes so there would be no possibility of soaked tofu.

Also Try Our Recipe : Pineapple Slaw

INGREDIENTS
TOFU

1 block extra firm tofu
1.5 teaspoons extra virgin olive oil
2 teaspoons low sodium tamari or soy sauce
2 teaspoon arrowroot starch or cornstarch

BROCCOLI

3 cups broccoli florets
1.5 teaspoons extra virgin olive oil
Kosher salt and fresh ground black pepper to taste

TERIYAKI SAUCE

1/3 cup low sodium tamari or soy sauce
3 tablespoons water
2 tablespoons maple syrup
2 tablespoon rice vinegar
1 clove grated garlic
1/2 teaspoon sriracha
1/4 teaspoon ground ginger
1 teaspoon arrowroot starch or cornstarch whisked together with 1 teaspoon of water

OTHER

Brown rice for serving

INSTRUCTIONS

Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should have 50 cubes of tofu.
Line a cutting board or plate with a tea towel or paper towels, then arrange the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top such as a cast iron skillet.
Let the tofu rest for 15-30 minutes, the longer the better.
Preheat oven to 400 degrees F. and spray a rimmed baking sheet with cooking oil.
Place the pressed tofu into a large mixing bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari and 2 teaspoons arrowroot starch. Toss to combine until until there are no powdery spots from the arrowroot remaining.
Dump the tofu onto one half of the prepared baking sheet and arrange into even layer.
In the same mixing bowl add the broccoli florets, another 1 1/2 teaspoons olive oil, kosher salt and black pepper. Toss together until coated.
Dump the broccoli out onto the other half of the baking sheet and spread out into an even layer.
Bake for approximately 24 minutes, tossing the tofu and broccoli halfway, until the tofu is deeply golden and crisp on the edges.
While the tofu and broccoli bake make the teriyaki sauce.
In a saucepan over medium-hight heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water.
Bring the sauce to a boil then whisk in the arrowroot-water slurry.
Reduce the heat to medium and continue to whisk until the sauce thickens.
Once the tofu and broccoli have finished baking dump them back into the mixing bowl and toss with the desired amount of teriyaki sauce.
Serve over brown rice.